Dessert: No-Bake Peaches and Cream Cheesecake

A luscious cheesecake with all the satisfaction of a baked one, without turning on the oven. We used ripe peaches, nectar, and preserves for triple-good peach flavor.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of No-Bake Peaches and Cream Cheesecake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 envelope unflavored gelatin
2 c. peach nectar
1/2 c. sugar
4 large egg yolks
2 package cream cheese
1 container sour cream
1 tsp. vanilla extract
1/3 c. peach preserves
3 medium ripe peaches
2 tbsp. fresh lemon juice
1/2 c. pistachio nuts

Instructions

In small bowl, evenly sprinkle gelatin over 1 cup cold water. Let stand at room temperature 2 minutes to soften gelatin slightly.
In 3-quart saucepan, with wire whisk, mix 1 cup peach nectar with sugar and egg yolks until blended. Cook over medium heat 5 minutes or until slightly thickened and temperature on instant-read thermometer reaches 160 degrees F, stirring constantly (do not boil). Reduce heat to low; whisk in softened gelatin and heat 3 minutes, just until dissolved.
Pour gelatin mixture into medium bowl; stir in remaining cup peach nectar. Set bowl with gelatin mixture in larger bowl filled halfway with ice water. With rubber spatula, stir gelatin mixture occasionally until it just begins to set, about 20 minutes. Remove gelatin mixture from bowl of ice water.
Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until very smooth, about 3 minutes. Add sour cream and vanilla, and beat 5 minutes or until blended, scraping bowl often with rubber spatula.
Gradually beat gelatin mixture into cream-cheese mixture; beat until smooth.
Pour cream-cheese mixture into 9-inch springform pan; with spatula, smooth top. Cover with plastic wrap and refrigerate at least 3 hours or overnight, until set.
Up to 2 hours before serving, after cheesecake is set, heat preserves in small saucepan over low heat until melted. Press preserves through fine sieve into bowl; cool slightly.
When preserves are cool, toss peach slices with lemon juice. Arrange slices on top of cheesecake; brush with preserves. Cover and refrigerate cheesecake until ready to serve.
Meanwhile, set aside 1 tablespoon pistachios; finely chop remaining nuts.
To serve, loosen cheesecake from side of pan with knife; remove side. Place cheesecake on cake stand or dessert platter. Sprinkle whole pistachios over top of cheesecake. Using cupped hand or flat wide spatula, press remaining pistachios onto side of cake.